Dairy free French toast made with coconut milk, spiked with rum, and topped with toasted coconut flakes. Perfect for special occasions or Sunday brunch!
You guys, this dairy free french toast was OUT OF THIS WORLD!
The rich taste of coconut, the little hint of rum, and toasted coconut flakes on top. OH EM GEE AMAZING. Then again, I’m kind of wild about all things coconut. Mmmm.
Ever since I made Coquito Spiked Donut Holes, I have been wanting to make something delicious again with coquito (aka Puerto Rican eggnog).
I know, I know, it’s not the holidays which is when you usually enjoy eggnog.
In my world however, you can enjoy coquito whenever you want! ;)
This dairy free french toast however is more inspired by the flavors of coquito and also has no dairy. That means there’s no condensed milk, evaporated milk, or sweetened cream of coconut that is used in traditional coquito recipes.
I wanted to make a simple and dairy free option for my fellow lactose-free peeps out there. My sister is lactose intolerant and it breaks my heart when she can’t enjoy the same things we do.
Hopefully, this Coquito Spiked Dairy Free French Toast will make her day!
In a bowl, I whisked together coconut milk, rum (you can add more or less as you wish), eggs, nutmeg, cinnamon, and vanilla then dunk each thick slice of your favorite bread (sourdough is probably best).
Once pan fried for a bit (which btw, you can totally use butter instead of cooking spray), top with toasted coconut flakes, maple syrup, powdered sugar, or more cinnamon. Or all of the above.
I promise your whole family will love these intense flavors for brunch! Coconut, rum, cinnamon, carbs…all for breakfast? You just can’t go wrong.
I hope you make this and LOVE it!
Dairy-free French toast made with coconut milk, spiked with rum, and topped with toasted coconut flakes. Perfect for special occasions or Sunday brunch!
- 1 cup coconut milk
- 1/3 cup rum
- 4 eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Cooking spray
- 6-8 slices thick bread
- Toasted coconut flakes , ground cinnamon, maple syrup, powdered sugar for garnish
In a bowl, add milk, rum, eggs, nutmeg, cinnamon, and vanilla. Whisk until all is well combined.
Spray a skillet or griddle with cooking spray. Soak each slice of the bread in egg mixture and place on a hot skillet, 1-2 slices at a time. Cook on medium-high heat on both sides until golden, about 2-3 minutes.
Transfer to a plate and add toasted coconut flakes, powdered sugar, cinnamon, and/or maple syrup. Serve immediately. Enjoy!
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